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I started making this drink on a random Tuesday when I ran out of my usual coffee syrup and didn’t feel like driving to the store. I had a bag of monk fruit sweetener sitting in my pantry from a baking project, and I figured, why not try to turn it into caramel? My first attempt burned a little too fast because I had the heat too high, but once I slowed it down and added the butter at the right moment, the syrup turned glossy and rich, almost exactly like the real thing. That small fix changed everything. Now this is the only caramel macchiato I make at home, and honestly, I like it more than the coffee shop version because I control exactly how sweet and how salty it turns out.

Key Ingredients Breakdown

Espresso

Espresso is the base of this drink and gives it that strong, slightly bitter backbone that balances the sweet caramel. I use a stovetop moka pot most mornings, but a shot from an espresso machine or even strong brewed coffee works if that’s what you have. If you don’t own an espresso maker, brew coffee grounds at double strength and use a little less almond milk so the flavor still comes through.

Unsweetened Almond Milk

Almond milk adds the creamy, milky texture without adding sugar or a heavy dairy taste. I always reach for the unsweetened version because the sweetened kind will throw off the whole point of a sugar-free drink. If almond milk isn’t your thing, oat milk or cashew milk work well too, and regular dairy milk is fine if you’re not avoiding it.

Butter

Butter gives the caramel its rich, rounded flavor and helps it turn glossy instead of grainy. Unsalted butter is what I use since I add the salt separately, which lets me control the saltiness myself. For a dairy-free version, a plant-based butter stick works, though the flavor will be a touch lighter.

Heavy Cream

Heavy cream is what turns the melted butter and sweetener into an actual caramel sauce instead of a thin syrup. It also softens the flavor and gives the caramel that smooth, pourable consistency. Half-and-half can work in a pinch, but the caramel will be thinner and less rich. For a dairy-free swap, full-fat coconut cream is my go-to.

Monk Fruit Sweetener

Monk fruit sweetener replaces sugar here and still lets the caramel caramelize and turn golden. I use a granulated monk fruit blend since it measures cup for cup like sugar. Allulose is another sweetener that behaves closely to sugar in cooking, so that’s a solid substitute if monk fruit isn’t available to you.

Sea Salt

A small amount of sea salt is what makes this a salted caramel instead of a plain one. It pulls out the deeper flavor in the caramel and stops the drink from tasting flat or one-note. Flaky sea salt or kosher salt both work well, just avoid table salt since it’s much more concentrated.

Vanilla Extract

Vanilla rounds out the caramel and gives it that warm, bakery-like smell. Pure vanilla extract gives the best flavor, but vanilla bean paste is a nice swap if you have it on hand.

Pro Tips

• Keep the heat at medium-low when making the caramel; monk fruit sweetener can seize or turn grainy if it heats too fast.
• Warm your almond milk slightly before pouring it in, it blends into the espresso more smoothly and keeps the drink from cooling down too fast.
• Pour the caramel into the cup first, then the almond milk, then the espresso on top, this is what creates the classic layered macchiato look.
• Store extra caramel syrup in a small glass jar so you always have some ready for the next few mornings.
• Taste your caramel before it fully cools, since the salt level is easier to adjust while it’s still warm and soft.

Storage & Reheating

Store the extra caramel syrup in a sealed glass jar in the fridge for up to 2 weeks. It will firm up when cold, so just warm the jar in a bowl of hot water or microwave it in 10-second bursts until it’s pourable again. I don’t recommend making the full drink ahead of time since the espresso layer tastes best fresh, but the caramel and even the warmed almond milk can be prepped the night before if you’re getting ready for a busy morning. The syrup also freezes well in a small freezer-safe container for up to 2 months; just thaw it in the fridge overnight before using.

Nutrition Facts

Based on 1 drink made with 2 tablespoons of caramel syrup

Nutrition Facts (Per Serving)	Amount
Calories	165
Total Fat	15g
Saturated Fat	8g
Cholesterol	35mg
Sodium	260mg
Total Carbohydrate	4g
Dietary Fiber	0g
Sugars	1g
Protein	2g

*Values are estimates and may vary based on ingredient brands used.

Frequently Asked Questions

Can I make this drink without an espresso machine? Yes. Brew a small amount of strong coffee, using less water than usual, and use that in place of the espresso shots. The flavor will be slightly milder, but it still works well.

Is monk fruit sweetener the same as regular sugar in this recipe? Not exactly. Monk fruit sweetener has zero calories and doesn’t raise blood sugar the way regular sugar does, but it can behave a little differently when heated. Cooking it slowly, as shown in this recipe, helps it turn into a smooth caramel instead of crystallizing.

Can I make this dairy-free? Yes. Swap the butter for a plant-based butter stick and use full-fat coconut cream instead of heavy cream. The caramel will taste slightly different but still turns out rich and smooth.